Name: Roasted pepper & goat's cheese stuffed tomatoes
Total time: 40 min
Yield: 6
Cuisine: British
Ingredients: 25g pine nut plus 2 tbsp extra for sprinkling; 225g pack baby leaf spinach; 200g roasted red pepper drained and diced; 125g rindless Welsh goat's cheese with garlic and herbs, plus 50g/2oz for crumbling; 6 large beef tomatoes

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Roasted pepper & goat's cheese stuffed tomatoes

Roasted pepper & goat's cheese stuffed tomatoes

Good Food team

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Serves 6

Easy

Total time: 40 mins

Ready in 30-40 mins

A star rating of 3.6 out of 5.5 ratingsRate

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Ingredients

Nutrition

Units:

MetricUS

25g pine nut

plus 2 tbsp extra for sprinkling
225g pack baby leaf spinach
200g roasted red pepper

drained and diced
125g rindless Welsh goat's cheese

with garlic and herbs, plus 50g/2oz for crumbling
6 large beef tomatoes

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Nutrition: per serving

kcal206
fat16g
saturates5g
carbs8g
sugars0g
fibre3g
protein8g
salt1.36g

low

Method

step 1

Heat oven to 200C/fan 180C/gas 6. Cut the tops off the tomatoes and discard. Scoop out the seeds and discard. Place the tomatoes on a lightly oiled, shallow baking dish.
step 2

Brown all the pine nuts in a dry frying pan or under the grill until golden. Wilt the spinach in a hot pan for a min. Drain thoroughly in a sieve, squeezing out the excess liquid, then roughly chop.
step 3

Combine the spinach, peppers, 25g/1oz toasted nuts and 125g/41⁄2oz crumbled cheese in a bowl, then season to taste. Divide the mixture between the tomato shells. Top each tomato with more crumbled goat’s cheese and the rest of the pine nuts, then bake for 20 mins until the filling is hot and the tomato skins are beginning to wrinkle and split. Serve warm.

Recipe from Good Food magazine, May 2005

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A star rating of 3.6 out of 5.5 ratings

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